Some of you may have seen my hazelnut cranberry truffles last week. Those and these pecan chocolate peanut butter truffles were the two flavors I made to bring to Thanksgiving at my parents’ house. My mom absolutely LOVES them so she’s already requested more for Christmas. Different flavors though because I so very rarely make the same thing twice.
Most people get stressed about trying to eat right during the holiday, myself included (to an extent). I let myself splurge a little but I also get really excited about sharing some new healthy recipes I’ve been wanting to try. Like a vegan pecan pie I made last weekend – I can’t make a whole pie for myself guys! So the events I get to attend this time of year allow me to play with healthy recipes I normally wouldn’t make AND bringing them with me gives me healthy options to chose while I’m there.
I really wanted to stuff these truffles so I made a concoction out of peanut butter, date syrup and coconut flour. These get frozen so they’re easier to roll in the chocolate. I thought all the flavors would go very well together. You can’t go wrong with chocolate and peanut butter, and I love pairing pecans with date syrup (the caramel part) – so why not just combine it all into one delicious mouthful of truffle.
The best part of these of course is that they’re dairy free and only require a few ingredients. Hell you can just make plain truffles and call it 2 ingredients! The rest of them are just up to you what kind of creative spin you want to put on it.
Toasted Pecan and Peanut Butter Caramel Truffles
Simple 6 ingredient, vegan truffles bursting with all the flavors of toasted pecans, peanut butter, dates, and of course, dark chocolate!
- 1 can coconut cream shake before using
- 1 1/4 cup Enjoy Life dark chocolate chips
- 1/2 cup pecans
For the Filling
- 2 tbsp peanut butter
- 2 tbsp coconut flour
- 2 tbsp date syrup or maple syrup
Preheat oven to 325 degrees and line cookie sheet with foil. Place pecans in a single layer on the sheet and bake for about 10 minutes - keep an eye on them so they don't burn!
Meanwhile, pour coconut cream into a medium sized bowl and microwave until hot, but not boiling (depends on microwave power but my crappy one took about 3 minutes).
Immediately stir in chocolate chips to hot coconut cream and stir until mixture is well combined. it will be pretty thin.
Refrigerate uncovered for a couple hours, or you can cover it if you plan to have it in there overnight or for a whole day.
Make the peanut butter filling by stirring ingredients together. Roll into small 1/2" sized balls and place on a small baking sheet (toaster oven size) or plate with wax paper. Freeze for a few hours or overnight.
chop up the toasted pecans so they are in very small pieces. Some of it can even be close to a flour consistency
When mixture is set, roll each peanut butter ball into the chocolate by flattening some chocolate into your hand, placing the peanut butter ball in the center and rolling/forming with your hands until it's covered. Then roll them in the pecans to coat.
Continue rolling and coating in pecans. If the chocolate or peanut butter balls start to become to soft, you may need to place them back in the fridge/freezer for 30 minutes or so.